Pasta in coconut sauce
Pasta with green vegetables in a sweet, tangy coconut-chilli sauce
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sauce
Method
0/6 doneStep 1: Cook 10 ½ oz pasta in boiling salted water as the packet says, until just tender, and drain.
10 minStep 2: In a saucepan, mix 1 tsp brown sugar, 1 tbsp coriander and chilli paste, 1 ½ cups coconut milk, 2 tbsp lemon juice and ½ tsp salt.
Step 3: Bring to the boil over a medium heat.
3 minStep 4: Add 2 courgettes, 6 ½ oz French beans and 1 green pepper and simmer for 4–5 minutes, until the vegetables are just cooked but still crisp.
5 minStep 5: Stir in 4 ½ oz bean sprouts and 3 tbsp fresh basil and cook for 1 minute.
1 minStep 6: Spoon the sauce over the pasta, toss to combine and serve hot.
Nutrition per serving
- Calories
- 500 kcal
- Protein
- 14 g
- Carbs
- 70 g
- Fat
- 20 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta in coconut sauce take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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